Low-Carb Sides

Creamed Watercress

Name: Creamed Watercress
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 bunches watercress, trimmed; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup grated cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg; 2 tablespoons chopped fresh parsley

By Maren Tremaine · June 19, 2026 · Low-Carb Sides

Prep15 min

Cook20 min

Total35 min

Serves4

I still remember the first time I tried creamed watercress at a fine dining restaurant. The combination of tender watercress, savory garlic, and rich cream was love at first bite. As a home cook, I was determined to recreate this dish in my own kitchen, and after months of experimentation, I finally nailed the recipe.

Creamed watercress is a versatile side dish that pairs well with a variety of main courses, from roasted meats to pan-seared fish. It's also a great way to get your daily dose of greens, as watercress is packed with vitamins and antioxidants.

This recipe is perfect for anyone looking for a low-carb, keto-friendly side dish that's both delicious and easy to make. With just a few simple ingredients and some basic cooking techniques, you can create a dish that's sure to impress your family and friends.

One of the best things about creamed watercress is its ability to be made ahead of time. Simply prepare the watercress and cream mixture, then refrigerate or freeze until you're ready to serve. This makes it a great option for busy weeknights or special occasions.

In this recipe, I'll guide you through the process of making creamed watercress, from selecting the freshest ingredients to finishing the dish with a sprinkle of nutmeg. Whether you're a seasoned cook or just starting out, I hope you'll enjoy this recipe as much as I do.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to get your daily dose of greens, as watercress is packed with vitamins and antioxidants.
The dish is low-carb and keto-friendly, making it a great option for those following a low-carb diet.
It's a versatile side dish that pairs well with a variety of main courses.
The recipe can be made ahead of time, making it perfect for busy weeknights or special occasions.
It's a great way to impress your family and friends with a delicious and elegant side dish.

Why This Recipe Works

The key to making great creamed watercress is to balance the flavors and textures of the dish. By using a combination of heavy cream, grated cheese, and cooked watercress, we can create a rich and creamy sauce that coats the watercress without overpowering it.

Another important aspect of this recipe is the use of heat control. By cooking the watercress over medium heat, we can prevent it from becoming too soft or mushy, while still retaining its delicate flavor and texture.

The addition of garlic and nutmeg to the cream sauce also helps to enhance the flavor of the dish, adding a savory and slightly sweet note to the watercress.

Finally, the use of a blend of cheeses, including Parmesan and cheddar, helps to add depth and complexity to the sauce, making it a perfect accompaniment to the watercress.

Ingredients You’ll Need

When it comes to making creamed watercress, the quality of the ingredients is crucial. Look for fresh watercress with crisp, green leaves and a peppery flavor. You'll also need a blend of cheeses, including Parmesan and cheddar, as well as heavy cream, garlic, and nutmeg.

Be sure to choose high-quality cheeses that are rich and flavorful, as they will add depth and complexity to the sauce. You can also use other types of cheese, such as Gruyère or Gouda, if you prefer.

2 bunches watercress, trimmedLook for fresh watercress with crisp, green leaves and a peppery flavor. You can also use frozen watercress, but be sure to thaw it first.
2 tablespoons unsalted butterUse high-quality butter that is rich and flavorful, as it will add depth and complexity to the sauce.
2 cloves garlic, mincedMince the garlic finely so that it cooks evenly and quickly. You can also use garlic powder if you prefer.
1 cup heavy creamUse heavy cream that is rich and creamy, as it will add a luxurious texture to the sauce.
1/2 cup grated Parmesan cheeseUse high-quality Parmesan cheese that is rich and nutty, as it will add depth and complexity to the sauce.
1/2 cup grated cheddar cheeseUse high-quality cheddar cheese that is rich and sharp, as it will add a nice balance to the sauce.
1/2 teaspoon saltUse kosher salt or sea salt, as they have a more delicate flavor than table salt.
1/4 teaspoon black pepperUse freshly ground black pepper, as it will add a nice kick to the sauce.
1/4 teaspoon nutmegUse freshly grated nutmeg, as it will add a warm and aromatic flavor to the sauce.
2 tablespoons chopped fresh parsleyUse fresh parsley that is crisp and green, as it will add a fresh and herbaceous flavor to the sauce.

Equipment You’ll Need

Large skillet or sauté panSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWhisk

How to Make Creamed Watercress

1
Rinse the watercress and trim the stems, then set it aside to dry.
2
Melt the butter in a large skillet or sauté pan over medium heat, then add the minced garlic and cook for 1-2 minutes until fragrant.
3
Add the watercress to the skillet and cook for 3-5 minutes until it's wilted and tender, stirring occasionally.
4
In a separate saucepan, heat the heavy cream over medium heat until it's simmering, then reduce the heat to low and let it cook for 2-3 minutes until it's slightly thickened.
5
Remove the cream from the heat and stir in the grated Parmesan and cheddar cheese until they're melted and smooth.
6
Add the cooked watercress to the cream sauce and stir until it's well coated, then season with salt, black pepper, and nutmeg to taste.
7
Transfer the creamed watercress to a serving dish and sprinkle with chopped fresh parsley.
8
Serve the creamed watercress hot, garnished with additional parsley if desired.
9
To make ahead, prepare the watercress and cream sauce, then refrigerate or freeze until you're ready to serve.
10
Reheat the creamed watercress over low heat, stirring occasionally, until it's warm and creamy.

Expert Tips

Use fresh and high-quality ingredients to ensure the best flavor and texture.
Don't overcook the watercress, as it can become mushy and unappetizing.
Stir the cream sauce constantly as it's heating to prevent it from scorching or sticking to the pan.
Add the cheese to the cream sauce gradually, stirring until it's melted and smooth.
Season the creamed watercress to taste, as the flavor can vary depending on the ingredients and personal preference.
Garnish with fresh parsley or other herbs to add a pop of color and freshness to the dish.
Experiment with different types of cheese or cream to find the combination that you like best.
Serve the creamed watercress with a variety of main courses, such as roasted meats or pan-seared fish.

Common Mistakes to Avoid

Overcooking the watercress, which can make it mushy and unappetizing.
Not stirring the cream sauce constantly, which can cause it to scorch or stick to the pan.
Adding too much cheese to the cream sauce, which can make it too thick and heavy.
Not seasoning the creamed watercress to taste, which can result in a bland or unbalanced flavor.
Not garnishing the dish with fresh herbs, which can make it look unappetizing or plain.
Not making the creamed watercress ahead of time, which can result in a rushed or stressful cooking experience.

Variations and Substitutions

Add some diced ham or bacon to the cream sauce for a smoky and savory flavor.
Use different types of cheese, such as Gruyère or Gouda, to change the flavor profile of the dish.
Add some chopped fresh herbs, such as parsley or chives, to the cream sauce for a fresh and oniony flavor.
Use heavy cream or half-and-half instead of regular cream for a richer and more luxurious texture.
Add some grated nutmeg or paprika to the cream sauce for a warm and aromatic flavor.
Serve the creamed watercress with a variety of main courses, such as roasted meats or pan-seared fish.
Make the creamed watercress ahead of time and refrigerate or freeze until you're ready to serve.

What to Serve With Creamed Watercress

Creamed watercress is a versatile side dish that pairs well with a variety of main courses. Try serving it with roasted meats, such as beef or pork, or with pan-seared fish, such as salmon or cod.

You can also serve the creamed watercress with a variety of salads, such as a simple green salad or a more substantial grain salad. For a comforting and satisfying meal, try serving the creamed watercress with a warm and crusty bread, such as baguette or ciabatta.

Roasted meats, such as beef or porkPan-seared fish, such as salmon or codSimple green saladGrain saladWarm and crusty bread, such as baguette or ciabatta

Make-Ahead, Storage, Freezing and Reheating

The creamed watercress can be made ahead of time and refrigerated or frozen until you're ready to serve. To refrigerate, simply prepare the watercress and cream sauce, then transfer it to an airtight container and refrigerate for up to 3 days.

To freeze, prepare the watercress and cream sauce, then transfer it to an airtight container or freezer bag and freeze for up to 2 months. When you're ready to serve, simply thaw the creamed watercress overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's warm and creamy.

When reheating the creamed watercress, be sure to stir it constantly to prevent it from scorching or sticking to the pan. You can also add a little bit of cream or milk to the sauce to thin it out and make it more creamy.

In addition to refrigerating or freezing, you can also make the creamed watercress ahead of time and store it in the refrigerator for up to a day. Simply prepare the watercress and cream sauce, then transfer it to an airtight container and refrigerate until you're ready to serve.

Frequently Asked Questions

What type of watercress should I use for this recipe?

Look for fresh watercress with crisp, green leaves and a peppery flavor. You can also use frozen watercress, but be sure to thaw it first.

Can I use different types of cheese in the cream sauce?

Yes, you can use different types of cheese, such as Gruyère or Gouda, to change the flavor profile of the dish.

How do I prevent the cream sauce from scorching or sticking to the pan?

Stir the cream sauce constantly as it's heating to prevent it from scorching or sticking to the pan.

Can I make the creamed watercress ahead of time?

Yes, you can make the creamed watercress ahead of time and refrigerate or freeze until you're ready to serve.

How do I reheat the creamed watercress?

Reheat the creamed watercress over low heat, stirring occasionally, until it's warm and creamy. You can also add a little bit of cream or milk to the sauce to thin it out and make it more creamy.

What can I serve with the creamed watercress?

Creamed watercress is a versatile side dish that pairs well with a variety of main courses, such as roasted meats or pan-seared fish. You can also serve it with a variety of salads or breads.

Can I freeze the creamed watercress?

Yes, you can freeze the creamed watercress for up to 2 months. Simply prepare the watercress and cream sauce, then transfer it to an airtight container or freezer bag and freeze until you're ready to serve.

How do I thaw frozen creamed watercress?

To thaw frozen creamed watercress, simply leave it in the refrigerator overnight or thaw it quickly by submerging the container in cold water.

Can I make the creamed watercress in a slow cooker?

Yes, you can make the creamed watercress in a slow cooker. Simply prepare the watercress and cream sauce, then transfer it to the slow cooker and cook on low for 2-3 hours until it's warm and creamy.

The Full Recipe

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